Orange and Redcurrant Sauce

To accompany Roast Lamb


1. Grate orange (no white pith.)
2. Mix with juice.
3. Add redcurrant jelly. Mix well. (If jelly
is too firm it may be warmed.)
4. Add mint and vinegar.
5. Serve
This may be kept in the fridge in a screw top


Orange 1
Preserved Mint 1-2 tsp.
White Wine Vinegar 1 tbsp.
Redcurrant Jelly 4 tbsp.

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